Stuffed cabbage rolls are classic comfort food you can make in your Instant Precision Dutch Oven. A low-carb one-pot dinner featuring tender leaves of cabbage filled with seasoned beef, vegetables, and rice are the perfect choice for a family dinner.
Cut an "x" in the cabbage heads. Steam in pressure cooker for 5 minutes on trivet with one cup of water followed by a quick release. Or, boil a large pot of water and boil cabbage head for ten minutes. Cut the leaves off, and set aside.
Chop some of the leftover cabbage, and roughly chop one onion then set aside.
Combine all the ingredients in the filling group together in a large bowl or mixer, and set aside.
Trim the ends of the cabbage leaves and partially slice the thicker part of the spine of the leaf. Place the meat mixture in the middle and fold both sides of the cabbage leaf over. Roll vertically and set aside seam side down.
Preheat Instant Dutch Oven to sear/saute. Add the chopped cabbage and onion, then saute until slightly softened. Turn off the saute function.
Layer the cabbage rolls, diced tomatoes, drops of lemon juice, and brown sugar. You will likely have two layers.
Cook on manual mode 2 at 350 degrees for one hour.
Serve immediately, or store in an airtight container for up to one week. Freeze for up to three months in freezer containers or freezer bags.
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Notes
If you do not want to soften the cabbage in the Instant Pot you can do it on the stovetop with a large pot of boiling water. Once the water is boiling just gently put the cabbage head in, and let it boil submerged for a few minutes. Remove from water and cut cabbage leaves off with a small knife. Repeat if necessary.This is a great meal to hide vegetables in like the carrots. Add in some shredded zucchini for something different.The raw cabbage rolls can be made as far in advance as the night before. The cooked cabbage rolls can be made two days in advance, and still retain their flavor.